Honey & Ricotta Pancakes

8
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From one of our national supermarkets and their monthly magazine and their addition booklet on Australian Masterchef recipes."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (65.2 g)
  • Calories 144.8
  • Total Fat - 6.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 43.2 mg
  • Sodium - 319.8 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.4 g
  • Protein - 6.3 g
  • Calcium - 175.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

Use an electric mixer to beat ricotta, honey and egg in a bowl until well combined and then stir in the milk.

Step 2

Sift over the flour and salt and stir to combine.

Step 3

Heat a non-stick frying pan over medium heat and brush with melted butter and drop two 1/4 cup (60ml) of batter into pan, allowing room for spreading to form two discs.

Step 4

Cook for 2 minutes or until bubbles rise to the surface and pancakes are golden underneath and then turn and cook for a further 1 to 2 minutes or until just cooked and transfer to a plate, cover with foil to keep warm and repeat 3 more times with the remaining batter, wiping pan clean and brushing with melted butter between batches.

Step 5

Serve pancakes with extra honey and top with ice-cream or cream if desired or my favourite way is to butter the pancake and spread a little honey or golden syrup on and eat.

Tips & Variations


No special items needed.

Related